- Recipes
- Duck à L'Orange with Fondant Potato and Chiffonade of Cavolo Nero
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Search results for 400 ml of chicken stock, plus 200ml for the cavolo nero
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Search results for 500 g of cavolo nero
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Search results for 4 duck breasts
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Ingredients
- 100 g of granulated sugar
- 1 orange, plus 1 juiced
- 50 ml of red wine vinegar
- 400 ml of chicken stock, plus 200ml for the cavolo nero
- 1 lemon, juiced and 1/2 lemon juiced for the cavolo nero
- 1 tbsp of tomato purée
- 3 sprigs of thyme, plus 1 for the duck
- 180 g of butter
- 4 baking potatoes, cut into equal shapes and sizes
- 1 bulb of garlic, cut in half but not peeled, plus 2 cloves, bashed
- 1 sprig of rosemary
- 500 g of cavolo nero
- 2 tbsp of olive oil
- 4 duck breasts